2.4 Concept Review Effect of Cooking Time on Structure and Flavor of Vegetables

  1. Explain any color change in each vegetable.

 

 

 

  1. How did the texture change with longer cooking? Did all parts of the vegetable respond the same? Why?

 

 

 

  1. What accounts for any flavor change with longer cooking?

 

 

 

  1. List the advantages of a short cooking period for vegetables:

 

 

 

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